Peter Cuong is a Vietnamese-American chef known for pioneering modern Vietnamese and Asian cuisine. Raised in Dalat, Vietnam, he trained at Le Cordon Bleu and refined his skills in world-renowned restaurants such as Caprice in Hong Kong, Alinea in Chicago, and Nahm in Bangkok. His culinary philosophy, Cuisine Mói or „New Vietnamese Cuisine,” blends traditional flavors with progressive techniques, honoring the country’s rich food culture while embracing innovation.
Inspired by his mother’s noodle shop in Dalat, he draws from Vietnam’s vibrant street food scene, using fresh, locally sourced ingredients combined with French culinary methods. He is the creative force behind Anan Saigon, Pot Au Phở, and Nhau Nhau, all located in Chợ Cũ, the oldest wet market in Ho Chi Minh City.
Beyond his restaurants, Peter Cường is committed to mentoring young chefs and bartenders. He serves on the advisory board of Streets International, helping train disadvantaged youth for careers in hospitality. As a judge in various culinary competitions, he continues to shape the next generation of Vietnam’s gastronomic talent while redefining contemporary Vietnamese cuisine.
